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Old 11-21-2017, 04:37 AM #1501
pop_rocks
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Originally Posted by Fiddynut View Post
Good morning pop_rocks.

I think my dads girlfriend got to him last night he stopped over and said he was having second thoughts about not doing a turkey. He wants to go more traditional now so I'm going to figure out how to cook a turkey at his place (on a gas grill and not my usual BBQ). I may still do a test run with another turkey this weekend so I can get the timing down, it sucks when the bird is done a couple hours early or late. You are right that the important part is the time spent with family, the food is just icing on the cake.

The spiedini that I make are my grandfathers recipe and I've not seen any like it before. I've seen a lot of styles but this one is special to me. They are easy to make. I can post recipe if you like. Since I make my own creme fraiche I usually have it on hand and I like the richness of it. Plus you can use it for cooking and in sauces and it dosent break. I can post an easy to make it at home if anyone is interested.

Plants are chugging along and I'm looking forward to a successful harvest in a few weeks. They are on day 43 as of today I believe. I got a better shot of them last night and I'll post it up.
post those recipes up,brother!
i would really like to hear your grandfathers recipe for the spiedini
when i looked it up, there were a few different ways to make it
is this something where you would grind the meats yourself?
the plants are looking great too and i cant wait to hear how they smoke!

nice buds, jedi!
they have great color and look super frosty, top marks for bag appeal
i can only imagine how it must smell!
/ive only grown out gsc once and it had a really nice minty smell, never grown out gogi; which way would you say your best plants lean?
i love hearing the backstories about all the strains of weed and enjoyed your post
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Old 11-21-2017, 04:05 PM #1502
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Originally Posted by Rodehazrd View Post
Hey Tribe.
I wanted to show how the Barneys Cookie kush finally filled in thats her the skinny one left center she looks so spare next to the Dutch Kush by Paradise behind her. Most of the candy kush are a lighter green some (the ones that got the topdress of phostrell are a richer green. I just gave a fish hydrolysate drench and expect them to green on up too. The Candy ks seem to have that turned down leaf tip and the tips stay very light for a while. Are they wanting something or is that normal.

by the way got the first deer of the season 120lb spiked white tail we will be grinding tonight what isn't carved into steaks. We have the fatback from the hog this spring to add in. I'm reading back through this thread for the spices you suggested Fiddy.
ps post 102
Good morning Rodehazrd.

Plants are looking good. That BCK sure is a strange lady. You might have a really rare pheno or something, with those skinny leaves. I look forward to seeing how she grows out. Might be something unique and special. CK's look good to me. My plants do a little of the leaf tip down a little sometimes don't know why.
Congratulations on your deer, a lot of my buddies got no deer last weekend but are still in the woods trying. I don't see why the brat or Italian sausage recipes wouldn't work with venison, but I haven't tried them on anything but pork so not sure. Salt/meat/fat ratios most important I think.
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Old 11-21-2017, 04:40 PM #1503
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Originally Posted by jedi5891 View Post
Hey Fiddy, Yeah the cheese was huge in the UK but the genetics were gathered and breed in the USA by Sam the Skunkman. He is responsible for the most important cultivar and was the first to bring a stable true breeding hybrid out in seed form as Skunk #1. Proberly the most important strain ever and is the pinicle of selective breeding being the first sativa/indica hybrid that retained the best of both worlds. Sam did so much work with this line and would pheno select from upwards of 1000 plants, choosing the best 10 and narrowing them down etc. The ammount of back crossing and progney testing by Sam is paramount to why skunk#1 became the genetic back bone of so many strains accross the world, as Sam had done all the hard work and made a very stable true breeding line. Its 50%/ 50% indica/sativa with Afghani on the Indica side and Colombian Gold and Mexican gold 25% each making the sativa side.
All of this work was going on through the 70s and early 80s I think, he had to leave America and went to Holland, Amsterdam with his Skunk#1 seeds and Also bought Haze from the Haze brothers, Northern lights (Afghani indica) and Hindu kush that became pot of gold. Sam hooked up with Ben Dronkers who started sensi seeds and had skunk#1 in their cataloge, Shanti and Arjan who went on to make super silver haze and Mr nice and green house seeds. Also nevel who created his own strains, nevels haze etc and some others also got Sams genetics and 90% of the European strains came from those 4 lines.
Sam was working on 2 lines of the Skunk #1, road kill line and the sweeter side. Sam preffered the sweeter side being a more cerebal high and bred it so it wasnt such a security risk grown indoors in Europe from the smell.
The 1990s saw growing indoors take off in the UK and sensi seeds skunk#1 was very popular. The story goes that a pack of sensi skunk#1 was bought early 90s and one pheno in this pack really stood out. It was in a place called Luton that the cut originated from, also the 90s saw rave culture blow up and movents sprung up of what were called "new age travellers" who organised out door illegal raves in fields etc. They were definately given a legit, original cheese in cut and they would give free cuts out of cheese to lots of people at these raves hence why it became known as exodous cheese. What gets a bit hazey though about the cut they passed out was weather they'd crossed it or not with, I've heard silver pearl, Northern Lights, g13, widow, haze, kush etc. This is why to 100% verify your cheese is from the original source it has to of come from a guy called Brighside.
The original cheese was in a class of it's own and the impact it made speaks for itself, I do understand why people are bored of it being there so many strains to smoke. It got to the point were it was all anyone wanted or grew and there was nothing else about. I also believe that some of the cheese haters have not tried real deal, you can smell it through 5 carrier bags cheese, then they'd have a different opinion.
The cheese pheno's within the skunk#1 lines are now lost, either because of Sam reworking the sweeter lines. Or that in the 90s the seed companies got so big the sourced there seed making to outside companies and different mothers or dads were used and mothers were lost.
There's a few cheese type Terpene profile clone only cuts going about the UK from the same time, there's Blue's/livers originating from shefield having a sweeter skunky cheese smell, blue meanie also similar cheese smell and psychosis thats again a sweeter fruity cheese type. Not many people were keeping cuts back then and its not easy getting hold of these cuts now.
Peace
Good morning Jedi.
That's some great history your dropping here. I love to learn more about how we got to where we are today with the genetics we are pretty spoiled. I knew Sam was a legend and was the creator of skunk#1 but not much else about him.

I remember the old school skunk 1 and the roadkill from way back when I was a kid. The skunk of the 80's was so diffrent then what is considered skunk today it's strange. And the fact the the roadkill is gone forever is such a shame it was one of my favorites. Since you mention that Sam liked the sweet skunk more it makes sense that it would get less and less used and disappear. I can see where cheese could come out of the old skunk lines it has the strong pungent aroma and a lot of what the skunk had going on.

That's very interesting that the ravers spread genetics in the 90's like the hippies and dead heads did in the 70's and 80's. I always thought that the dance party crowd was going to be the next hippies and I think they have. One of the kids at work was telling me that the rave scene is starting to go more hippie in the last few years, I wonder what took so long. Electronic music has had a place in my life, with some of the very early dub step (before it was called that) coming out of the U.K. being some of my favorite.

Thanks for the history lesson I know I really enjoyed it and I'd bet I'm not the only one...Fiddy.
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Old 11-21-2017, 07:02 PM #1504
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Originally Posted by pop_rocks View Post
post those recipes up,brother!
i would really like to hear your grandfathers recipe for the spiedini
when i looked it up, there were a few different ways to make it
is this something where you would grind the meats yourself?
the plants are looking great too and i cant wait to hear how they smoke!

nice buds, jedi!
they have great color and look super frosty, top marks for bag appeal
i can only imagine how it must smell!
/ive only grown out gsc once and it had a really nice minty smell, never grown out gogi; which way would you say your best plants lean?
i love hearing the backstories about all the strains of weed and enjoyed your post
Good morning pop_rocks.

The spiedini I make are kind of unique. I've seen a lot recipes out there but none like this.
You will need a couple pound piece of tenderloin, 3-4 lemons, olive oil, string cheese or other cheese, soperssata or salami slices really thin, and some bay leaves.

Cut the tenderloin into 1/2" slices.


Now pound the slices with a meat hammer to about 1/4" thick.


Once you have the pieces pounded out you want to marinade the in 1/2 and 1/2 fresh squeezed lemon juice and olive oil for 2-4 hours. You can add a little onion or garlic powder to the marinade if you like.

Once you have marinaded them you want to lay out the pieces of tenderloin. Put the slice of soperssata or salami and cheese and bay leaf on them and roll them up and put a tooth pick in to hold it.


Now they are ready for the grill, which is how I almost always cook them. You can roll them in bread crumbs and pan fry them as well if you like. Take the bay leaf out before eating of course.


For the creme fraiche this is a cheater method where you don't need to order cultures or anything fancy. Adding additional cultures contributes to a more complex flavor but this is really good. Some of the natural culture in you part of the country get into the mix here but I'm not sure if there are enough to make much difference.

You will need a mason jar(s) with enough space to hold your cream. A pint of heavy cream (needs to be pasteurized but not ultra pasteurized). Small whisk for mixing. A couple tablespoons of buttermilk that is "cultured pasteurized" not "pasteurized cultured". Pasteurization kills the culture so you need butermilk that isn't pasteurized after it is cultured.

Get a pot of water boiling and sterilize the mason jar and whisk. Pour the cream and a couple tablespoons of the buttermilk into the sterile jar and mix lightly to incorporate and cover loosely. Let stand at room temp for 12-24 hours until thick. Refrigerate. After a couple days in the fridge the flavor develops more. Keeps for 10 days to 2 weeks in fridge.
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Old 11-21-2017, 08:43 PM #1505
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What's up jungle mates,
Hope everyone is having a good short week. I have been sick since Friday finally feeling better. Things are moving along nicely. So I was going through my jars Sunday night and found 1 and a half pounds I didn't know I had. So that will help with the finances. We got all ove our Xmas shopping done. Going to put up our lights Friday. I should have the big room into flower in a couple weeks. 2-3 weeks the seed room should be finished.

Pop Rocks, I wasn't able to get to the post office Saturday. I will get that sent off to you this weekend. Sorry about the delay.
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Old 11-21-2017, 10:37 PM #1506
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Good day all! Anybody ran ppk before?

Pops read in another thread where you were talking about rehabilitation. I am a prime example of going through rehab on multiple occasions (hundreds yes plural of thousands of dollars later) and I can say EVERY penny was wasted. The only way I was able to stay clean was a personal desire to stay clean. Nobody can tell a person what to do to stay clean. As far as changing of the laws, will never happen with a for profit private prison industry.

Sorry to hijack thread, I just refuse to post there as I think one of the main voices is a complete arrogant prick.

Hope everyone is doing well. Much love
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Old 11-22-2017, 12:22 AM #1507
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Originally Posted by packerfan79 View Post
What's up jungle mates,
Hope everyone is having a good short week. I have been sick since Friday finally feeling better. Things are moving along nicely. So I was going through my jars Sunday night and found 1 and a half pounds I didn't know I had. So that will help with the finances. We got all ove our Xmas shopping done. Going to put up our lights Friday. I should have the big room into flower in a couple weeks. 2-3 weeks the seed room should be finished.

Pop Rocks, I wasn't able to get to the post office Saturday. I will get that sent off to you this weekend. Sorry about the delay.
Good afternoon Packerfan.

Glad you are feeling better. I wish I had a pound and a half stashed away LOL. I don't even know if I've grown that much in all my grows in the past year and a half. Congratulations!
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Old 11-22-2017, 12:25 AM #1508
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Originally Posted by Badfishy1 View Post
Good day all! Anybody ran ppk before?

Pops read in another thread where you were talking about rehabilitation. I am a prime example of going through rehab on multiple occasions (hundreds yes plural of thousands of dollars later) and I can say EVERY penny was wasted. The only way I was able to stay clean was a personal desire to stay clean. Nobody can tell a person what to do to stay clean. As far as changing of the laws, will never happen with a for profit private prison industry.

Sorry to hijack thread, I just refuse to post there as I think one of the main voices is a complete arrogant prick.

Hope everyone is doing well. Much love
Good afternoon Badfishy.

So true. I spent allmost 2 of my teen years in various treatment facilities and half way houses in the 80's and it was a huge waste of time and money.
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Old 11-22-2017, 03:49 AM #1509
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Sorry to hijack thread, I just refuse to post there as I think one of the main voices is a complete arrogant prick.
what did i do now, fishy?!?
i might be a prick and i can be a little arrogant at times...but...wait, what were we talking about?
/jk
not to derail too much, but yeah, i dont agree with the way most folks are treated in prison
i think the system we have now is based on an old idea of just locking someone away and forgetting about the problems that caused them to turn bad
sometimes if you show someone a different way, they will choose good
give people an opportunity to make their lives better and you might see less recidivism
/now dont get me wrong, because i am very firm on certain crimes as being major offences; i also believe in the death penalty

hey no worries,p'fan
glad to hear you are feeling better and hope you are firing on all cylinders for the long weekend!
are you and the mrs rolling out the spread for the boys?
/is any one else coming over for thanksgiving?

hot damn, fiddy
that looks crazy good!!
it might have to wait till next weeeknd but we are rolling some of those bad boys up!

one more day to go fellows and we are feasting!
i cant wait for thanksgiving!
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Old 11-22-2017, 04:32 AM #1510
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Originally Posted by pop_rocks View Post
what did i do now, fishy?!?
i might be a prick and i can be a little arrogant at times...but...wait, what were we talking about?
/jk
not to derail too much, but yeah, i dont agree with the way most folks are treated in prison
i think the system we have now is based on an old idea of just locking someone away and forgetting about the problems that caused them to turn bad
sometimes if you show someone a different way, they will choose good
give them an opportunity to make their lives better and you might see less recidivism
/now dont get me wrong, because i am very firm on certain crimes as being major offences; i also believe in the death penalty

hey no worries,p'fan
glad to hear you are feeling better and hope you are firing on all cylinders for the long weekend!
are you and the mrs rolling out the spread for the boys?
/is any one else coming over for thanksgiving?

hot damn, fiddy
that looks crazy good!!
it might have to wait till next weeeknd but we are rolling some of those bad boys up!

one more day to go fellows and we are feasting!
i cant wait for thanksgiving!
Hey pop rocks, we are having dinner with my family, at a local camp ground my parents have an rv so now we have to bundle up for dinner . Then we go to the mother in laws, and then I fall into a turkey coma.
Hope you guys all have an awesome Thanksgiving day.
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